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Pork, aubergine and tofu in black pepper sauce recipe

Pork, aubergine and tofu in black pepper sauce recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Pork mince

A hearty Chinese stew. Serve with freshly cooked rice for lunch or dinner.

Quebec, Canada

2 people made this

IngredientsServes: 4

  • 225g minced pork
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
  • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
  • 1 tablespoon oil
  • 1 tablespoon chopped garlic, divided
  • 1 tablespoon oil
  • 2 small aubergines, chopped into big chunks
  • 5-6 tablespoons water
  • water, as needed
  • 1 tube egg tofu, sliced into 5-6 pieces
  • cornflour as needed
  • 1 tablespoon oil
  • 2 teaspoons oyster sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons black soy sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons freshly ground black pepper
  • 1 spring onion, sliced

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Marinate the pork in sugar, salt, soy sauce and cornflour slurry. Let sit for 15 minutes.
  2. Heat a large frying pan with 1 tablespoon oil over high heat. Saute the 1/2 garlic and pork until cooked through, about 3-5 minutes.
  3. Heat the same frying pan with 1 tablespoon oil over high heat. Saute the remaining garlic until aromatic, 2-3 minutes. Stir in the aubergine and water until tender, about 5-6 minutes.
  4. Put the pork and aubergines into a pot. Add just enough water to cover the ingredients. Bring the mixture to the boil, then turn the heat down to medium and simmer for 20 minutes.
  5. Meanwhile, lightly dredge the tofu in cornflour. Heat a frying pan with 1 tablespoon oil over high heat. Pan-fry the tofu until golden on both sides, about 3-4 minutes. Add to the pot in the last 10 minutes of cooking.
  6. Make the sauce, by mixing together the oyster sauce, sesame oil, black soy sauce, soy sauce and black pepper. Pour into the pot and stir. Garnish with spring onions before serving.


If egg tofu is unavailable, substitute in 250g plain tofu. Black soy sauce can be purchased in Oriental speciality stores.

See it on my blog

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Thai Black Pepper and Garlic Tofu

Peppery cubes of tofu top steam-fried vegetables that have the lightest of garlic sauces in this low-fat, vegan Thai tofu dish.

There’s a new Thai restaurant in town, and the first couple of times I ate there I had mixed feelings. While it was so much better than the other local Thai restaurant, I wasn’t quite satisfied with its take on dishes that I’ve liked in Thai places in other parts of the country. (This is just my opinion–D absolutely loves the place and often eats lunch there without me.)

Then one night I was studying the menu with such a worried expression, determined to try something new, that the waitress took pity on me and told me what to order: Black Pepper and Garlic Tofu. After a couple of questions to make sure that there was no fish sauce in it and that it contained vegetables in addition to the tofu, I ordered it and fell in love.

I’m not sure why I love this simple dish–peppery cubes of tofu atop vegetables that have the lightest of sauces–but I do, so much so that I became determined to make it myself at home, with a good bit less fat than the restaurant’s version.

Instead of frying the tofu, I bake it instead of stir-frying the vegetables in oil, I steam-fry them. Steam-frying is a little trickier than frying because it requires frequently covering and uncovering the wok and adding liquid as needed, and if you’re not careful, you can burn, overcook, or under-cook the vegetables. But if you time it just right, you can get the same tender-crisp vegetables as a traditional stir-fry, with a whole lot less fat and fewer calories.

Lemon and black pepper marinade

The basis of the tofu marinade is lemon juice and plenty of black pepper, along with garlic and chopped chillies. The black pepper and chilli combine to give a gorgeous warm heat that makes your tongue tingle just the right amount.

Just pop your pressed tofu into the marinade for a little while &ndash however long you can be bothered to wait (I only left mine for about 10 minutes). You could actually skip the marinating step altogether if you&rsquore feeling especially lazy, and just use the lemon mixture as a sauce instead &ndash marinating it does help the flavours to get right inside the tofu, but it&rsquos tasty enough that it works even just as sauce.

Once you&rsquore done marinating (I mean, the tofu, not actually you), it&rsquos time to get cooking!

Black Pepper Tofu

  • shellfish-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • egg-free
  • red-meat-free
  • Calories 1089
  • Fat 85.2 g (131.1%)
  • Saturated 25.1 g (125.4%)
  • Carbs 55.8 g (18.6%)
  • Fiber 13.2 g (52.8%)
  • Sugars 21.6 g
  • Protein 40.8 g (81.6%)
  • Sodium 1396.8 mg (58.2%)


Cornstarch to dust the tofu

small shallots (12 ounces in total), thinly sliced

fresh red chiles (fairly mild ones), thinly sliced

sweet soy sauce (kecap manis)

coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)

small and thin green onions, cut into 1 1/4-inch segments


Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off the excess, then add to the hot oil. (You’ll need to fry the tofu pieces in a few batches so they don’t stew in the pan.) Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.

Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.

Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot, with steamed rice.

Recipe Notes

Reprinted from Plenty by Yotam Ottolenghi with permission by Chronicle Books, 2011.

How to Make

Gather all the ingredients. Make sure the tofu is drained and pressed before cutting into cubes.

To make the sauce, whisk all the ingredients together, except the cornstarch and water, in a 2 cup measuring cup or a bowl, then set aside. It will make one cup of sauce.

Heat up 3 tablespoons of oil in a wok over medium high heat, then add the cubed tofu and fry until golden brown. Drain on a paper towel-lined plate.

Add more oil to the wok and stir fry the eggplant until soft. You'll need to add more oil while stir frying, as it will soak up the oil quickly. Drain it on a separate paper towel lined plate.

Add 1 tablespoon of oil and stir fry the red bell peppers until soft, roughly 2 minutes, then drain on top of the eggplant.

Add ½ tablespoon of oil to the wok and stir fry the garlic, ginger, and red pepper flakes for 30 seconds, then remove.

Whisk the sauce and pour it into the wok to let it thicken, roughly 1 minute.

Add the tofu, vegetables, and garlic mixture back to the wok, then gently stir until well coated.

Serve warm with a garnish of green onion.

  • Minced garlic and cut onion into small pieces and stir fried in a pan a little bit.
  • In a bowl add beef broth, sugar, salt, pepper, worcestershire and flour. Mix them very well. Then, pour the mixture and keep stirring until it’s thicken.
  • Simmer for few minutes to let the flavor of garlic and onion come out.
  • Add black pepper to your taste I suggest to add ¼ teaspoon at a time.

How hot is the sauce?

It depends how much black pepper you add. In the recipe, I add ¾ teaspoon and it's little spicy. You can reduce to ½ teaspoon. I suggest to add ¼ teaspoon at a time.

What do you use for the sauce?

I usually use this sauce for steak, chicken chop, pork chop or meatball dishes.

30 Minute Black Pepper Tofu

30 minute black pepper tofu has all of the fiery, umami-qualities you love about classic takeout. Serve this meatless main over rice for an easy, flavorful weeknight meal.

Best Black Pepper Sauce Recipe

I made the executive decision that we’re cooking a full Chinese spread for Christmas dinner this year. This was never something my family took tradition in, however I did a poll on Instagram yesterday that revealed that over 50% of you eat Chinese food on either Christmas Eve or Day. So, apparently I’ve been missing out.

This is actually the first Christmas in 30(!) years I’m not spending with my parents back home in Florida, so my brother and I wanted to do something fun and different this Christmas in Colorado. As a result, we’ll be slinging dumplings, firing up fried rice, searing chunks of sweet and sour chicken, and cranking out this fiery black pepper tofu.

Dessert, however, we’ll keep semi-traditional with a few batches of Christmas cookies, buckeyes, and my favorite peppermint chip ice cream. I honestly don’t know what I’m most excited for.

A Chinese-Style Tofu Recipe

In short, black pepper sauce is a punchy combo of aromatics, black pepper, and a kick of heat. It’s Chinese in origin, and classically prepared with chicken. This recipe, in particular, includes a full tablespoon of black pepper, which may seem like a lot, but keep in mind it’s the headliner ingredient. Using this much black pepper does add spiciness, however it’s not too overpowering.

Plus, the sugar helps level out the heat.

How Do I Make Tofu Crispy?

Coating the tofu in a light dusting of cornstarch imparts ultra-crispy texture once the tofu is pan-fried. This is one of the best ways to get dynamite texture and win over even the most discerning carnivores. (Trust me, this method has been proven with my meat-and-potatoes-devotee of a brother.)

Another trick is patting the tofu dry before cooking to keep it moist and creamy on the inside while the outside gets browned and crisp.

And, of course, make sure you use EXTRA firm tofu. It will produce the crispiest cubes by far. My favorite brand is actually the vacuum-sealed, super-firm tofu at Trader Joe’s. It has the least amount of moisture to press out, which leads to the best texture. Garnishing with a fresh herb like basil or cilantro right before serving adds a layer of freshness and pop of color. Serve the flavorful concoction over steaming white rice and skipping takeout has never been so temping.

And if you should wind up with leftovers, they reheat like a dream up to three days later. I know, total Christmas miracle. This will be the last recipe post before Christmas, so I hope you all have a wonderful holiday season filled with quality time with family and friends. Oh, and be sure to leave a comment below letting me know what you plan on cooking and baking for the holiday!

I’m so grateful for everyone I’ve connected with and have met through this platform. Your support for Dishing Out Health means the world. If you make this recipe, be sure to tag @dishingouthealth on Instagram so I can see your creations!


  1. For the tofu, in a large shallow dish, mix together the garlic, pepper, dark soy sauce and sweet soy sauce. Add the tofu and stir to coat the cubes. Marinate for 30 minutes while you make the tomato and aubergine sauce.
  2. For the sauce, heat 4 tablespoons vegetable oil in a large saucepan and add the diced aubergines and a pinch of salt. Cook over a moderate heat, stirring often, for 15 minutes until the aubergines are soft. Stir in the garlic and cook for 1 minute. Add the tomatoes and sugar and season with a little salt. Simmer for 25 minutes, stirring occasionally. Pour into a serving bowl and keep warm.
  3. Pour the marinade off the tofu, discarding the marinade. Heat the remaining tablespoon of oil in a wok and stir-fry the tofu for 2-3 minutes. Arrange over the tomato and aubergine sauce and keep warm.
  4. For the garlic greens, bring a large saucepan of salted water to the boil. Add the morning glory, or greens of your choice, and bring back to the boil. Drain, then refresh under cold water. Heat the oil in a wok and add the sliced garlic. Cook for 30 seconds, then add the greens. Pour in the fish sauce and stir-fry for 2-3 minutes. Transfer to a warm dish.
  5. Before serving, sprinkle over the spring onions and basil and serve immediately.

To drink: Choose a zingy white, such as a Sauvignon, to stand up to the sweet, tomato sauce and garlicky greens, rather than match the more neutral tofu:Waipara Hills Marlborough Sauvignon Blanc 2010, £9.19, Sainsbury's. Wine details correct at original magazine publication date.

From the May 2012 issue of House & Garden. Recipe by Caroline Barty photograph by William Lingwood food preparation & styling by Bridget Sargeson wine recommendation by Joanna Simon table styling by Alexander Breeze.


I have made this about four times. The wife loves it.

Dinner conversation: B: do you remember how you made this (legit ɼuz I'm kind of an experimental cook) K: ummmmmmm, yes. B: OK, good because I want this again!!

What a great, and quick, recipe! I tasted the black bean garlic sauce and thought it a bit salty so I cut back to 2 Tsps. The dish came out not quite salty enough, probably because the tofu is so bland. I'll use the full 3 Tsps of black bean garlic sauce next time. I had some Thai basil left over from when I made phở so I used that instead of "normal" sweet basil. I think that works out much better, since sweet basil is not really Asian. And yeah, the Chinese don't use Thai basil in this dish, but who's to say _I_ can't! Also, when mixing in the tofu: my fav trick is to use ONE chop stick to stir instead of a spoon. One chopstick has just enough "presence" to move the food around to mix things up but not so much "presence" like a spoon that it would break the tofu up.

Had to replace the pork with ground turkey because my family is muslim (#halallife) and subbed silken tofu with soft after reading the other reviews. Otherwise kept everything else the same. I did not find it spicy but it was still very flavorful so I didn't mind, and most of my family doesn't do well with spicy food anyway. I simmered it for about 15 minutes after adding the tofu and the tofu was so soft and warm it had the texture of butter melting in your mouth, it was delicious!

Great, but add more heat to make it even greater. Danbradfo—what law requires that a recipe has to be exactly as the original.

A good and easy dish. Not too spicy, which was great for my kid (I added chili sauce to my bowl). Changes I would make in the future, decrease broth (I think using up to 1.5 cups max). I also used some cilantro as I did not have access to Thai basil. Definitely don’t sub sweet basil, it wouldn’t taste right.

Not a review, but a comment to Filipino Gringo. Consuming occasional soy products will NOT result in testosterone decrease in males. If you actually read the studies I believe you’re basing your comments on, hormonal changes were recorded in males ingesting daily servings of soy protein powder over given time periods, NOT one meal containing soy products. I did give this recipe 4 forks as I plan to make it. If after serving it I feel the rating was not correct, I will edit it.

Wow! Amazingly tasty! Dropped the rice (carbs!), substituted a red bell pepper for tofu, and increased other ingredient amounts by 50%.

Did not make this this, but the reason I rated it low is the fact tofu is being used. Tofu and all other unfermented soy products are horrible for males due to it affecting hormones. It mimics estrogen and your man will turn into a soy boy wearing those stupid pint p***y hats.

Followed exactly except for soft tofu instead of silken, and Thai bird chili from the freezer for the jalapeno. VERY good.

Great authentic flavor and easy to make. I used chicken for health reasons and it was still delicious. I added white pepper to the tofu for a different type of spice and it was good.

Great recipe - made as written. As another review mentioned - make sure to use the Sichuan Pepper - there really is no substitute for flavor. Personally Iɽ add a bit more tofu and next time would prepare with a soft tofu rather than silken tofu. Found that silken tofu breaks down a bit too much when added to rice - personal preference. This recipe is definitely a keeper, simple and quick to prepare. Will make often

This has great flavor and if it is not spicy enough it is easily corrected. Don't pass on this recipe as it is a great weeknight meal.

ONE jalapeno. you call this spicy? where have all the peppers gone? Ma PoTofu is a fiery dish -- at least when i have it, it is. 4 cloves is maybe enough garlic, but iɽ like more, around 7-8. if you're going to make a non-hot Ma Po, don't bother!

Please - lose the basil here. The Chinese do NOT use basil in this dish. It's perfectly flavorful and wonderful without a need to add in an ingredient that does not add in any way to it's authenticity or flavor profile as the Chinese intended.

I really, really dug this. And so easy! A great weeknight meal.

Insanely easy and fast, insanely flavorful. Do NOT substitute the Sichuan peppercorns for any other peppercorns, they are everything in this dish!


Sure! So far I&rsquove tried sliced pork collar, pork sukiyaki, beef slices, pan-fried firm tofu, shrimp, and pan-grilled chicken thighs diced into cubes. They all are legit tasty options. And they work wonderfully and taste fabulous in this black pepper sauce!

This Stir-fried Pork Sukiyaki in Black Pepper Sauce is on constant rotation in my home, and definitely a keeper!

Watch the video: Tofu and Eggplant in Black Pepper Sauce. Ghie Gentz (June 2022).


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